Ragi Idli

Ingredients list for Ragi Idli

• 1 cup Finger millet flour (ragi atta)
• 1/2 cup Yogurt
• 1 cup Split skinless black gram flour (dhuli urad dal atta)
• to taste Salt
• as required Green peas , shelled
• as required Tomato , cut into small triangles
• as required Carrot , cut into thin strips
• to serve Coconut chutney
• to serve Sambhar

Method

1. Take yogurt in a bowl, add ⅓ cup water and whisk well. Add ragi flour and whisk well. Add ½ cup water and whisk till a smooth batter is formed.
2. Add split skinless black gram flour and whisk again. Add ¾ cup water and whisk till a lump free batter is formed. Cover and set aside to ferment for 8-10 hours.
3. Heat sufficient water in a steamer.
4. Add salt into the fermented batter and mix well.
5. Take a non-stick idli mould and pour batter into each cavity upto ¾ full. Arrange some green peas, tomato triangles and carrot strips on top of the batter.
6. Place the idli mould in the steamer, cover and steam for 10 minutes or till the idlis are completely done.
7. Remove the idli mould and allow to cool slightly. De-mould the idlis and serve warm with coconut chutney and sambhar.